Читать книгу Vegetable Kitchen - Bernhard Long - Страница 26

Ingredients for 10 meals

5 eggs (size M)

180 grams of sugar

Pinch of salt

200 grams Spelt wholemeal flour

1 teaspoon baking powder

15 sheets of gelatine

1 lemon

5 ripe peaches (so about. 130 grams)

650 grams of yogurt (3.5% fat)

5 tablespoons maple syrup (as the. 70 grams)

400 grams of raspberries

4 tablespoons pistachios (so to. 70 grams)

The preparation sequence

The Separating eggs: Put the yolks in a bowl, the egg whites in a large vessel. Add the yolks to the sugar, 1 pinch of salt and 5 tablespoons of water and beat with a hand mixer until frothy whorls.

Add 1 pinch of salt to the egg whites and beat very stiff peaks.

Mix flour and baking powder in a bowl. fold on the yolk-sugar foam seven and with a wooden spoon.

Also, give egg whites to the egg yolk mixture and fold well.

A deep baking sheet or a roasting pan with a finished blank Pan liner lay out. Put the dough on it and flatten it with a rubber spatula. In the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) leave on the middle shelf level about 12 minutes until removal and cool.

Meanwhile, the gelatine about 10 minutes with cold water in a bowl. Cut lemon in half and squeeze.

Wash peaches with water, cut into two halves, stone and coarsely chop. In a bowl with little lemon juice mix. Yogurt and maple syrup, mix and season with lemon juice.

The raspberries read if necessary, carefully washed with water.

Dissolve the gelatine-dripping wet in a small saucepan over low heat while stirring. Remove from the electric oven and stir in 3 tablespoons of the yogurt mixture. Then mix with the remaining Joghurt mix.

Overthrow the cooled biscuit base on the work surface and remove the paper. Cut the bottom in two halves and (so to. 18x30 cm) 1 Place half in a rectangular. Top with about half the raspberries and add half of the peach-yogurt cream on it. Smoothing, the above 2. Place half biscuit and little press. Brush with the remaining peach yogurt cream and top with the remaining raspberries.

Chop the pistachios with a large knife and finely distributed in the casserole. Cover with cling film and leave to set in the refrigerator for approximately 4 hours.